Pumpkin Muffins

Thanksgiving is just around the corner, and no other food says fall to me like pumpkin bread or muffins. Mom introduced me to pumpkin bread (she likes hers with lots of dates!) many moons ago , when I was just a budding cook, but my recipe has changed over the years. This is the most recent incarnation. It's less dense than the original, and has more of a cake-like texture that I prefer. I'll be making lots of these over the next couple of days and will freeze them so that I have plenty for the upcoming holidays. And don't forget to top with turbinado sugar before baking; it gives the muffins a nice little crunch.

Pumpkin Muffins

Makes 12 normal or 4 large muffins

1/2C oil or melted butter
1C sugar
1/2C brown sugar
2 eggs
1C canned pumpkin
1/2C buttermilk (yogurt or sour cream are good substitutes)
1/2t vanilla
2C flour
1-1 1/2t cinnamon
1/2t allspice
1/4t ginger
1/2t nutmeg
2t baking powder
1/2t baking soda
1/4t salt
1C raisins or dates (I soak raisins for a few minutes in boiling water to plump; then drain)
1C chopped walnuts

Preheat oven to 400 degrees. Prepare muffin cups, buttering and flouring, or using baking spray.

Cream oil and sugars. Beat til fluffy. Add pumpkin, buttermilk, vanilla, and then one egg at a time, beating after each addition.

Combine dry ingredients and beat in, mixing just til combined. Do not overmix. Stir in raisins and walnuts.

Fill muffin cups 3/4 full and sprinkle generously with coarse turbinado sugar.

Bake 400 degrees for 10 minutes. Turn down to 350 degrees and bake 11 minutes for regular muffins and 15 minutes for extra large.

To Freeze: Freeze muffins individually on a cookie sheet. Once frozen, place in a labeled zip lock bag to store up to 3 or 4 months.